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This raspberry chocolate chip ice cream is perfect for your summer menu. It’s slightly sweet, full of fresh berry flavor, and packed with dark chocolate chips.
Why you’ll love raspberry chocolate chip ice cream!
Homemade ice cream is my weakness. Growing up, we would make ice cream, and it was always my job to help my dad churn it. Of course, we did it by hand because there was no way my dad would allow some fancy ice cream maker into his house.
I, on the other hand, praise the fancy ice cream maker. I have little time to hand-churn ice cream, so I let the machine do it for me.
Plus, let’s be honest, it’s about a million times easier. As you all know, I’m all about easy and delicious.
I also love the combination of fruit and chocolate in my ice cream, so I rocked it with these super juicy raspberries and chopped-up dark chocolate. Just look at that color!
If you have never had fresh berry ice cream, I BEG you to make this ice cream. The stuff you get in the store just has me going “eh,” while the home had me swooning with delight.
Ingredients needed
- Half and half
- Heavy cream
- Egg yolks
- Granulated sugar
- Vanilla bean paste
- Raspberry puree
- Dark chocolate
How to make homemade ice cream
Making ice cream isn’t hard, but it does require some advanced work and planning. The first thing you’ll need is a frozen bowl ice cream maker or a compressor ice cream maker.
- Warm your half-and-half and heavy cream in a saucepan.
- Whisk together egg yolk and granulated sugar.
- Gently temper the egg mixture with the warm cream, then add it back to the saucepan and simmer until it reaches 175 degrees F.
- Mix with vanilla bean paste and raspberry puree.
- Let cool overnight in the refrigerator.
- Add to the ice cream maker the next day and churn according to the machine’s directions.
- Halfway through churning, add the chopped dark chocolate or dark chocolate chips.
- Once fully churned, freeze for 8 hours or until scoopable.
- Store in a freezer-safe container and enjoy within 2 weeks.
Substitutions and Adaptations
- You can use frozen raspberries for the puree instead of fresh raspberries.
- Swap out the raspberries for blackberries or blueberries.
- Mini semi-sweet chocolate chips are a great choice if you do not like dark chocolate.
My Pro Tips
Recipe Tips for homemade ice cream
- Cover your ice cream before freezing to cut down on ice crystals and freezer burn.
- Don’t rush the tempering stage, as you’ll end up with scrambled eggs, which do not taste good in ice cream.
- Top your ice cream with Homemade Hot Fudge Sauce.
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$299.00
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$23.99
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More ice cream recipes
Raspberry Chocolate Chip Ice Cream
Ingredients
For ice cream:
- 3 cups half and half
- 1 cup heavy cream
- 8 egg yolks
- 1-¼ cup granulated sugar
- 1 teaspoon vanilla bean paste
- 1 cup mini dark chocolate chips or chopped dark chocolate
For raspberry puree:
- 2 cups raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
For ice cream:
- Set a medium saucepan over medium heat. Pour in half and half and heavy cream. Simmer the mixture, stirring every so often, until the mixture is warmed. Remove from heat and set aside.
- In a large mixing bowl add egg yolks and whisk until smooth. Slowly pour in sugar and whisk until combined.
- Add in a small amount of cream mixture to the egg mixture and whisk until combined. Slowly add in more cream until the egg mixture is warmed. Continue whisking in the cream until it’s all been added.
- Add the mixture back into the saucepan and set over low heat. Stir constantly until the mixture has thickened and reached 175 degrees F.
- Remove the mixture from the heat and pour into a storage container. Let cool on the counter for 30 minutes, stir in vanilla bean paste, raspberry puree, cover and let cool in the refrigerator overnight.
- Pour into an ice cream maker and process according to the manufacturer’s directions. Once the mixture reaches soft serve texture stir in dark chocolate chips.
- Cover the top of the ice cream and freeze for at least 4 hours before serving.
For raspberry puree:
- Add all ingredients to a small saucepan and simmer over medium heat until the berries start to soften. Mash the berries until juicy and soft. Remove from heat, puree in a high-speed blender or food processor, strain through a fine mesh strainer, set aside and let cool. Throw out any pulp or seeds left in the strainer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband planted a raspberry bush this year, in hopes that maybe, just maybe they would grow here. He LOVES raspberries, so I am going to make this for him very soon!
Raspberries and chocolate two of our favorites in my house. Great flavor combo for an ice cream that is for sure!
I’m totally having photo envy here, Nanny–these are so beautiful! It’s been forever since I made ice cream, and you’ve got me thinking about it again. I’ve never used vanilla bean paste, but I have whole beans in my freezer–any idea how many would equate to a teaspoon of paste???
Hand me a spoon! I’m ready to dive in! That dark chocolate is speaking to me.
This looks fantastic! Raspberries and chocolate are a classic combination…and who doesn’t love ice cream? You’ve knocked this out of the park!
This is so pretty and I can imagine how delicious! I just love raspberries & chocolate.
Oh no! I’m one of the ones yet to have fresh berry ice cream!! I have to fix that ASAP! This looks so dreamy – especially with chocolate 🙂
Yes, yes and yes! I’m such a sucker for raspberry and dark chocolate together, especially if it’s in ice cream format. The forecast says we’re in for some hot and muggy weather today, so I could totally go for a bowl (or five) of this deliciousness.
I want to shove my whole face in this. This is stunning. The photos make me swoon!
Absolutely gorgeous!!! Nothing better than homemade ice cream. And yes!! I still go to potlucks 🙂